Side Pannel
Lemon Cake Pudding
Ingredients List
- 2 lg Eggs
- 1 c Hot milk
- 1 c Sugar
- 1/4 c All-purpose flour
- 1 tb Grated lemon rind
- 3 tb Fresh lemon juice
- Whipped cream
Directions
Beat egg yolks until thick and pale. Gradually stir one-fourth of hot milk
into yolks; add to remaining hot milk, stirring constantly. Combine sugar
and flour; gradually whisk into milk mixture. Whisk in lemon rind and
juice. Beat egg whites at high speed with an electric mixer until stiff
peaks form; fold into yolk mixture. Pour evenly into 4 lightly greased
10-ounce custard cups. Place cups into a 13x9-inch pan. Add hot water to
pan to a depth of one inch. Bake at 300F for 40 minutes or until set.
Invert onto serving dishes; serve warm with whipped cream. Yield: 4
servings
NOTES : Recipe from Southern Living
into yolks; add to remaining hot milk, stirring constantly. Combine sugar
and flour; gradually whisk into milk mixture. Whisk in lemon rind and
juice. Beat egg whites at high speed with an electric mixer until stiff
peaks form; fold into yolk mixture. Pour evenly into 4 lightly greased
10-ounce custard cups. Place cups into a 13x9-inch pan. Add hot water to
pan to a depth of one inch. Bake at 300F for 40 minutes or until set.
Invert onto serving dishes; serve warm with whipped cream. Yield: 4
servings
NOTES : Recipe from Southern Living
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